Organic Elder Berries

Organic Elder Berries: These are organic dried elder berries from the Sambucus nigra plant, the small, deep purple-black fruit that lends a rich, full-bodied flavor to homemade preparations. They are sold whole and dried, ready to steep in tea, simmer into a syrup or fold into your own herbal preparations, a staple of the seasonal wellness cupboard. One point matters before anything else: elder berries must be cooked before use, since raw or undercooked berries are not safe to eat. Offered in 4oz, 1LB and 10lb sizes.

The herb: Elder (Sambucus nigra) is a fast-growing shrub or small tree of the Adoxaceae family, native to Europe, western Asia and North Africa and now naturalized across much of North America. It carries flat clusters of cream-white flowers in late spring and drooping bunches of tiny dark berries by late summer. In European folk tradition the elder was a guardian tree planted by the kitchen door, its flowers made into cordials and its berries into wines, jams and winter syrups. The fruit is rich in anthocyanins, the pigments that give it its wine-dark color, and that pigment, with the berry's tartness, gives a good preparation its depth.

What's in it: Dried elder berries carry a dense, natural mix of constituents rather than a standardized extract, so there is no percentage to quote. The anthocyanins, mainly cyanidin glycosides, provide the color and much of the character. Flavonoids such as quercetin and rutin, along with organic acids, natural sugars, pectin and small amounts of vitamin C and minerals, round out the profile. The raw berry, seeds, stems and leaves also contain cyanogenic glycosides such as sambunigrin and lectins, which is why cooking is part of every traditional recipe: heat breaks these down while leaving flavor and color intact.

Dosage, first time: For tea, use 1 to 2 teaspoons of dried berries per 8 oz of water. Because these are whole dried fruits and must be cooked, bring them to a gentle simmer in a covered pot for 10 to 15 minutes rather than merely steeping, then strain well and sweeten with honey if you like. Start with a single cup and see how it sits. There is no onset to watch for; this is a food herb, and what you notice first is a deep, tart, wine-like flavor that pairs well with cinnamon, ginger and clove.

Regular use: Elderberry is a food-grade herb, and most households use it as a daily winter tea or a spoonful of homemade syrup through the colder months, then set it aside when the season passes. A cup or two of tea a day is the traditional rhythm. Keep to properly cooked preparations, discard any stems that came through with the berries, and let a healthcare professional guide how much you use.

What to expect: Expect flavor first: dark, tart and fruity, closer to a dry red wine or black currant than to a sweet berry, with an earthy finish. Users describe a warming, comforting cup that feels like part of a cold-weather ritual. These are not snacking berries and should never be eaten raw from the bag. This is a food and tea herb, not a concentrated extract or a calming botanical, so do not expect any pronounced feeling beyond a good, full-flavored drink.

Side effects: Properly cooked elderberries are gentle. Raw or undercooked berries, and any leaves, stems, bark or seeds, can cause nausea, vomiting, stomach cramps and diarrhea, which is why cooking is not optional. Even cooked, very large amounts can loosen the bowels or upset the stomach in some people. If you notice digestive discomfort, reduce the amount or stop use.

Interactions and cautions: Consult a healthcare professional before use if you are pregnant, nursing, taking any medication or managing a medical condition, and before giving elderberry preparations to children. Use only cooked preparations. This herb is intended for use under the supervision of a healthcare professional. Keep out of reach of children.

Ingredients and storage: Elder Berries (Sambucus nigra), organic, dried whole. Store in an airtight container in a cool, dark, dry place; the berries keep their flavor for a year or more. Refrigerate finished syrups.

Common questions: Can you eat dried elder berries raw? No, elder berries must be cooked before use, since raw or undercooked berries can cause nausea, vomiting and stomach cramps. How long should I simmer dried elderberries for tea? Simmer 1 to 2 teaspoons of berries per 8 oz of water in a covered pot for 10 to 15 minutes, then strain well. How long do dried Sambucus nigra berries keep? Stored in an airtight container in a cool, dark, dry place they hold their flavor for a year or more, and finished syrups belong in the refrigerator.

Make your own: For a classic syrup, simmer the berries in water with a cinnamon stick and a few slices of fresh ginger until reduced by roughly half, strain, discard the solids and stir in raw honey once the liquid has cooled to warm.

Disclaimer: These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. Elderberry is a traditional botanical, and traditional use does not establish that it will produce any particular result. Consult your healthcare provider before use if you take any medication or have a medical condition. Use at your own risk and keep out of reach of children. Formulated by Healing Herbals, run by a practicing herbalist of 13+ years.